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Slow Cooker Broccoli Cauliflower Cheese Soup

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Loaded with broccoli, cauliflower and extra sharp cheddar cheese, this healthy Slow Cooker Broccoli Cauliflower Cheese Soup couldn’t be easier to make!

Slow Cooker Broccoli Cauliflower Cheese Soup | Loaded with broccoli, cauliflower and extra sharp cheddar cheese, this healthy slow cooker soup couldn't be easier to make! {Gluten free, vegetarian}I think I’ve used my slow cooker more this month than I have all year. I go through phases using it and I’m currently on the use phase. Saturday I made my husband chicken enchiladas for his birthday dinner and made the chicken in the slow cooker. I didn’t have time to mess with dinner one day last week so I threw some chicken in it and made shredded buffalo chicken. I’ve also been making soup like crazy, so I figured why not make one that can be easily made in the slow cooker. No fuss, minimal dishes and a big pot of this Slow Cooker Broccoli Cauliflower Cheese Soup waiting for you to devour!

Slow Cooker Broccoli Cauliflower Cheese Soup | Loaded with broccoli, cauliflower and extra sharp cheddar cheese, this healthy slow cooker soup couldn't be easier to make! {Gluten free, vegetarian}There’s probably a hundred recipes for broccoli cheese soup out there, but not as many for broccoli cauliflower cheese soup. Since I always have cauliflower in my fridge I figured combining the two was a great way to differentiate my recipe from some of the others.

Slow Cooker Broccoli Cauliflower Cheese Soup | Loaded with broccoli, cauliflower and extra sharp cheddar cheese, this healthy slow cooker soup couldn't be easier to make! {Gluten free, vegetarian}Creamy, cheesy soups are ones I generally avoid at restaurants because they’re usually a calorie/fat/sodium bomb. They use excessive amounts of cheese and cream and not so much of the good for you stuff, vegetables. Then of course you have to have a sandwich, salad or at least some warm bread with it, because that bowl of soup isn’t going to keep you full.

Slow Cooker Broccoli Cauliflower Cheese Soup | Loaded with broccoli, cauliflower and extra sharp cheddar cheese, this healthy slow cooker soup couldn't be easier to make! {Gluten free, vegetarian}I’m happy to report that this Slow Cooker Broccoli Cauliflower Cheese Soup is not a calorie/fat bomb, contains plenty of vegetables, is super thick and creamy like you want this soup to be and it keeps you full! Instead of using a ton of cream, cream cheese or canned condensed soups to make this soup creamy, I used my favorite protein packed substitute, Greek yogurt! I honestly don’t know how I got by before this thick yogurt came into existence. While there is definitely a fair amount of cheddar cheese in the soup, it’s probably not as much as you’ll find in many recipes. I used an extra sharp cheddar as a way to get more flavor without having to use as much. This soup is the perfect dinner on a cold night and I’m sure there are plenty of those headed my way. Enjoy!

Slow Cooker Broccoli Cauliflower Cheese Soup

Slow Cooker Broccoli Cauliflower Cheese Soup

Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes

Ingredients

  • 3 cups broccoli florets, chopped
  • 2 cups cauliflower florets, chopped
  • 2 cloves of garlic, minced
  • 1/2 cup diced shallots
  • 1 large carrot, diced
  • 3 1/2 cups low sodium vegetable or chicken broth
  • Kosher salt, black pepper and hot sauce to taste
  • 1 cup low fat milk, I used 1% milk
  • 6 ounces extra sharp white cheddar cheese, shredded
  • 1 cup plain non-fat Greek yogurt

Instructions

  1. Place the broccoli, cauliflower, carrot, shallot, garlic, salt, pepper, hot sauce and vegetable or chicken broth in the slow cooker.
  2. Stir everything together then cover with the lid and set to low.
  3. Cook for 6-8 hours or until the vegetables are very tender.
  4. Use an immersion stick blender or regular blender to purée the soup until it's smooth.
  5. Add in the milk and cheese and blend until the cheese is melted and everything is combined.
  6. Blend in the Greek yogurt until combined and the soup is smooth.
  7. Taste for seasoning then serve.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 379 Total Fat: 17g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 52mg Sodium: 867mg Carbohydrates: 35g Fiber: 10g Sugar: 17g Protein: 27g
© Danae
Category: Soup, Stew + Chili
 

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Reader Interactions

Comments

  7. RossC

    December 11, 2016 at 12:44 pm

    The soup recipe makes my mouth water... I've never tasted or used Greek yogurt for anything... Time to try it out.. We, old folks need a more healthy soup... This just may be it... Thank you... :O)
    Reply

  8. Alexis

    January 10, 2017 at 10:18 am

    Hello! I was just wondering what kind of hot sauce you used for this soup! me and my husband are making it this week and we can not wait to try it!
    Reply

  10. Amy V.

    March 2, 2017 at 12:53 pm

    I can not wait to make this tomorrow. My son just had his tonsils and adenoids removed and broccoli cheese soup was his only request. He loves cauliflower too so this will be vegi packed. I've never tried Greek yogurt and am excited to try it! Thank you so much for this recipe!
    Reply

    • Danae

      March 2, 2017 at 2:06 pm

      Thanks for giving the soup a try Amy! I'm sorry to hear about your son, hopefully it helps him feel better. I hope you like the Greek yogurt addition, it adds a nice creamy, rich flavor!
      Reply

  11. Glenn K.

    March 7, 2017 at 4:27 pm

    Made this for dins tonight. Didn't have the 6-8 hours, so I did steps 1-3 on high for 3 hours, then did the blender thing, back in crock on low for another hour, then on to the milk/cheese/yogurt steps. Came out great, wife loved it! Might try adding some diced ham next time...
    Reply

  12. Jillian Gordon

    August 2, 2017 at 12:31 pm

    Has anyone tried freezing this soup? Have loads of fresh cauliflower from the garden but too hot for soup this week!!! Thand you!
    Reply

  15. Stacy G

    November 3, 2017 at 7:24 am

    Would this fit in a 6qt crockpot if I double the recipe? I have a large family and my husband is having a tooth cut out today so I need something I can throw in the crockpot while I take him and he can slurp down without having to chew! This looks perfect, I'm just unsure if doubling it will work in my crockpot!
    Reply

    • Danae

      November 3, 2017 at 9:32 am

      Hi Stacy, Sorry to hear about your husband's tooth, what a bummer! I made this in my 6qt slow cooker and while it didn't fill it to the top I'm not 100% sure doubling will fit. If it was me, I'd just pack it in and ignore the line in the pot that says "max fill", but that's me. ;-)
      Reply

  16. amy

    November 19, 2017 at 11:22 am

    Lots of broccoli and cauliflower here too! I'm going to try freezing some before adding all the dairy ingredients and then adjust the quantity of those ingredients when I'm ready to defrost, reheat and serve. Hoping it works!
    Reply

  19. Stacy G

    December 21, 2017 at 11:40 am

    I made this for my husband after his tooth extraction as he needed something soft and easy to eat. It was a huge hit! Now, it's supposed to be cold tonight, so I thought of this soup again, but don't have time to break out the crockpot. I am going to attempt to make this on the stove in just a couple of hours time, and hope for the best. Lol.
    Reply

  21. Anneke

    April 3, 2018 at 6:59 am

    This is so delicious! I had bok choy that was needing to be used up so it went in as well! I did add cream instead of milk though but a great success for my fussy eaters xx
    Reply

  22. Jessi

    November 5, 2018 at 12:04 pm

    Just made this soup and it's delicious! Added a teaspoon of Organic roasted chicken better than bouillon. After blending I added a cup of chopped broccoli for texture. I love hearty, healthy & rich soups without flour and yucky canned cream soups! Thanks for a great recipe!
    Reply

  23. Connor

    March 2, 2019 at 6:54 pm

    Excellent recipe, but I made a couple changes: I made extra veggies with the crock pot and took them out before blending the rest of the veggies. Then I added those veggies afterwards into the completed soup, which gives the soup some nice texture and little pockets of extra flavor. I also used less cheese, milk, and yogurt than the recipe called for (it was still very creamy and cheesy!) Thanks for this recipe!
    Reply

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